GRILLED VEG­ETABLE QUESADILLA

Diabetic Living - - MID-WEEK MEALS -

PREP TIME: 20 MINS COOK­ING TIME: 15 MINS SERVES 2 (AS A MAIN)

1 cob corn, husk and silk re­moved ½ small green capsicum,

seeds re­moved

½ red onion, sliced

2 yel­low squash, cut length­ways

into 5mm-thick slices

Freshly ground black pep­per 2 Helga’s Whole­meal Lower Carb

Wrap or gluten-free wraps

60g (½ cup) grated

re­duced-fat cheese

1 tomato, de­seeded, chopped 1 Tbsp chopped co­rian­der

1 green shal­lot, finely chopped 1 clove gar­lic, crushed

1 tsp finely chopped chilli

70g (1⁄4 cup) fat-free Greek-style

nat­u­ral yoghurt

Co­rian­der leaves, to serve (op­tional)

1 Pre­heat a bar­be­cue grill on medium. Lightly spray corn, capsicum, onion and squash with cook­ing spray. Cook corn on grill, cov­ered, for 4 min­utes. Add onion and capsicum, and cook, cov­ered, for 5 min­utes. Add squash and cook, cov­ered, for 3 min­utes or un­til the veg­eta­bles are ten­der and lightly charred.

2 When cool enough to han­dle, cut corn ker­nels off cob. Coarsely chop capsicum, onion and squash. Sprin­kle ve­g­ies with pep­per. Spoon ve­g­ies onto tor­tillas, be­low cen­tre. Sprin­kle over cheese. Fold tor­tillas in half over fill­ing. Spray with cook­ing spray. Press down lightly.

3 Add tor­tillas to grill and cook, cov­ered, for 3-4 min­utes or un­til golden and crisp, turn­ing once. Cut into quar­ters. Com­bine tomato, co­rian­der, shal­lot, gar­lic and chilli in a small bowl. Serve que­sadil­las with tomato mix­ture, yoghurt and co­rian­der.

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